how to cook Chicken Alfredo w/ No-Carb Pasta
Serves: 4
Time: About 30 minutes
(12 minutes noodle time, 17 minutes chicken/sauce time)
One of the things people miss on the ketogenic diet is pasta.
Luckily, there’s a way to make your own
Ingredients:
Pasta
2 ounces room-temperature cream
cheese
4 room-temperature eggs
¼ teaspoon wheat gluten
Chicken Alfredo
2 pounds
chicken breasts
1 ¼ cups half-and-half
4 garlic cloves
¾cup
whole milk
¾cup
parmesan cheese
4 tablespoons green
pesto
1 tablespoon olive oil
Salt and pepper to taste
Directions:
1. Preheat your oven to 325-degrees.
2.Blend cream cheese, eggs, and wheat gluten
together until smooth.
3.Line a
baking sheet with parchment paper and pour on batter.
4.Smooth
with a spatula, so the batter is very thin.
5.Bake
for just 5 minutes.
6.Let the
noodles set for 5 minutes or so to cool, and then cut strips with a very sharp
knife.
7.Set aside for now, and turn oven down to 300-degrees.
8.Now for the chicken. Cut the breasts in half
lengthwise.
9.Season with salt and pepper.
10.Heat
olive oil in a skillet and add breasts.
11.Cook
until they’re golden on one side, then flip, and stick in oven.
12.Bake
for 10 minutes.
13.Pour
milk and cream in a saucepan, and bring to a boil.
14.Reduce
to a simmer and stir in garlic, pesto, and cheese.
15.When
chicken has reached 165-degrees, remove from oven.
16.Add
noodles to Alfredo sauce and simmer all together for a few minutes.
17.Pour
sauce and noodles in a bowl, and top with chicken.
18.Season
the whole meal with salt and pepper, and enjoy!
Nutritional Info (¼
recipe):
Total
calories: 626
Protein: 67
Carbs: 7
Fat: 37
Fiber: 0